Pear Clafoutis


4 large eggs
1/4 cup sugar (or agave nectar)
1/2 cup whipping cream (not whipped)
1/2 cup salted butter, melted
1 tsp vanilla extract
1/3 cup blanched almond flour
1/2 tsp ground cinnamon
1/4 tsp salt
4 large ripe pears, peeled, cored, and sliced


Preheat oven to 325 degrees F. Butter a 9-inch round pan.

In a medium bowl, whisk together eggs, sugar, cream, butter and vanilla.

In a small bowl, stir together almond flour, cinnamon and salt.

Whisk dry ingredients into wet until smooth.

Arrange the pears in a circular shape on the bottom of the tart pan, then pour mixture over pears.

Bake for 45-55 minutes, until clafoutis is set in the center and top is golden. Cool and serve.

This recipe is also linked to...

Everyday Sisters' Sharing Sundays: Yellow
Sweet Indulgences Sunday
The Knit Wit's Tasty Tuesdays
Gluten-Free Wednesday
Sweet Treats Thursday
Allergy-Friendly Friday

Plum and Raspberry Clafoutis


4 Tbsp butter, melted, plus more for the pan
1 pound firm, ripe plums
1 cup raspberries
3 large eggs
1/2 cup flour
1 tsp vanilla extract
1/2 cup plus 2 Tbsp sugar
1 1/3 cup milk


Position the rack in the top third of the oven. Preheat the oven to 375 degrees F. Liberally butter the bottom and sides of a 2-quart shallow baking dish.

Halve the plums, remove the pits, and place them cut side down over the bottom of the baking dish. If the plums are quite large, cut them into quarters. Scatter the raspberries over the plums.

In a medium bowl, whisk the eggs until smooth. Whisk the butter and flour into the eggs until completely smooth, and then add the vanilla. Whisk in the 1/2 cup sugar, then the milk.

Pour the custard mixture over the fruit and bake for 30 minutes.

After 30 minutes, slide out the rack that the clafoutis is resting on, and sprinkle 2 Tbsp of sugar over the top.

Continue baking the clafoutis for about 30 more minutes, until the custard feels slightly firm in the center and the top is a nice golden brown.

This recipe is also linked to...

Seasonal Sunday
Food on Friday: Plums

Peach Melba


1 1/4 cups white sugar
6 cups water
Lemon zest, a few pieces
1 vanilla pod (split lengthwise)
4 peaches
vanilla ice cream
pistachios, for garnish (optional)
raspberries, for garnish (optional)


Put the sugar, lemon zest and vanilla pod into a pot with 6 cups of water and bring to the boil.

Reduce the heat to a simmer and add the peaches. Cover with a piece of baking paper and place a plate on top, this will act as a weight and stop the peaches from rising to the surface. Gently simmer for 5 to 10 minutes.

Using a slotted spoon, remove the peaches and gently peel off the skin by running them under cold water. Set aside.

Place about 1 cup of poaching liquid, some extra sugar and the peach skins into a saucepan and simmer for 15 minutes or until reduced by half.

To serve, place a peach and a scoop of ice cream. Drizzle with syrup and sprinkle with some raspberries and chopped pistachios.

This recipe is also linked on...

This Week's Cravings: Special Diets (GLUTEN-FREE, DAIRY-FREE, NUT FREE and MORE)
This Week's Cravings: Peaches
Everyday Sisters' Sharing Sundays: Yellow

Ginger, Peach and Chicken Stir-Fry


2 chicken breasts, boned, skinned
2 small peaches
6 spring onions
1-inch piece of ginger, grated
1 Tbsp olive oil
1 cup chicken stock
1/4 tsp cinnamon
1/2 tsp dried dill (or 1 tsp fresh)
1 teaspoon cornstarch
1/2 cup sliced water chestnuts, drained
salt & pepper to tastecooked rice
1 package (6 oz. size) frozen pea pods, cooked


Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm.

Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through.

On a serving platter or individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken.